Âge
4Ans
Couleur
Pays d'origine Allemagne
Taste
& Flavour
Mélange
51%
49%
Liquide
Farine
Autres
Twin@valeria
Depuis 2020
At the beginning of the Covid pandemic there was no yeast to be found in Stuttgart, and since I bake pizza every week, I decided to try to start my own lievito madre. My twin sister started her own as well with a different flour and I have taken over it after one year (will be a different entry). I bake a wonderful south tirolese bread and tasty pizza every week since
Caractéristiques
Balanced, nutty flour taste, sour but balanced with an hint of lactic acid
Goût et saveur
Recette
Ingrédients de base
- 100g Flour 550 from the stadtmuehle waldenbuch
- 100g Water
- 1tsp Honey
Ingrédients pour nourrir le levain
- 80g Flour 550 from stadtmuehle waldenbuch
- 80g Starter
- 50g Water
1
80g Flour 550 from stadtmuehle waldenbuch
80g Starter
50g Water
Méthode de travail
1
Started the starter in 2020 with flour, water and a dash of honey
100g Flour 550 from the stadtmuehle waldenbuch
100g Water
1tsp Honey
Result
Pane tirolese (sort of Vischgauer)
